We’ve outlined all the ingredients and directions for you to make the perfect Acras de Morue. It should take you about 4 hr 30 min to make this recipe. The Acras de Morue recipe should make enough food for 6 servings.
You can add your own personal twist to this Acras de Morue recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Acras de Morue recipe.
Ingredients for Acras de Morue
- 1 cup flour
- Salt and freshly ground black pepper
- 2 eggs
- 1/2 cup milk
- 1/2 pound salted codfish, flaked
- 1 sprig fresh thyme
- 2 sprigs flat-leaf parsley
- 1 scallion, including green top
- 2 chives
- 1/4 teaspoon ground allspice
- 1/2 Scotch Bonnet chile
- Corn oil, for frying (2 inches)
Directions for Acras de Morue
- For the batter, mix the flour and the seasoning together in a medium-size bowl. Make a well in the middle of the flour mixture and break the eggs into the well 1 at a time while beating the mixture has become a thick, uniform paste.
- Cover the bowl with a dampened cloth and allow it to rest for 1 to 4 hours. For the fish, place the flaked codfish, thyme, parsley, scallion, chives, allspice, and chile in the bowl of a food processor and grind them together into a thick paste. Fold this paste into the acras batter.
- Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees F in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Cookware for your recipe
You will find below are cookware items that could be needed for this Acras de Morue recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Cutting board
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Cast Iron Skillet
- Caribbean – The Caribbean (/ˌkærɪˈbiːən, kəˈrɪbiən/, locally /ˈkærɪbiæn/; Spanish: Caribe; French: Caraïbes; Haitian Creole: Karayib; also Antillean Creole: Kawayib; Dutch: Caraïben; Papiamento: Karibe) is a region of the Americas that comprises the Caribbean Sea, its surrounding coasts, and its islands (some of which lie within the Caribbean Sea and some of which lie on the edge of the Caribbean Sea where it borders the North Atlantic Ocean). The region lies southeast of the Gulf of Mexico and of the North American mainland, east of Central America, and north of South America.The region, situated largely on the Caribbean Plate, has more than 700 islands, islets, reefs and cays (see the list of Caribbean islands). Three island arcs delineate the eastern and northern edges of the Caribbean Sea: The Greater Antilles to the north, and the Lesser Antilles and Leeward Antilles to the south and east. Together with the nearby Lucayan Archipelago, these island arcs make up the West Indies. The Bahamas and the Turks and Caicos Islands are sometimes considered to be a part of the Caribbean, even though they are neither within the Caribbean Sea nor on its border. However, The Bahamas is a full member state of the Caribbean Community and the Turks and Caicos Islands are an associate member. Belize, Guyana, and Suriname are also considered part of the Caribbean despite being mainland countries and they are full member states of the Caribbean Community and the Association of Caribbean States. Several regions of mainland South and Central America are also often seen as part of the Caribbean because of their political and cultural ties with the region. These include: Belize, the Caribbean region of Colombia, the Venezuelan Caribbean, Quintana Roo in Mexico (consisting of Cozumel and the Caribbean coast of the Yucatán Peninsula), and The Guianas (Guyana, Suriname, French Guiana, Guayana Region in Venezuela, and Amapá in Brazil).A mostly tropical geography, the climates are greatly shaped by sea temperatures and precipitation, with the hurricane season regularly leading to natural disasters. Because of its tropical climate and low-lying island geography, the Caribbean is vulnerable to a number of climate change effects, including increased storm intensity, saltwater intrusion, sea level rise and coastal erosion, and precipitation variability. These weather changes will greatly change the economies of the islands, and especially the major industries of agricultural and tourism.The Caribbean was occupied by indigenous people since at least 6000 BC. When European colonization followed the arrival of Columbus in Hispaniola, the population was quickly decimated by brutal labour practices, enslavement and disease and on many islands, Europeans supplanted the native populations with enslaved Africans.: 4–6 Following the independence of Haiti from France in the early 19th century and the decline of slavery in the 19th century, island nations in the Caribbean gradually gained independence, with a wave of new states during the 1950s and 60s. Because of the proximity to the United States, there is also a long history of United States intervention in the region.The islands of the Caribbean (the West Indies) are often regarded as a subregion of North America, though sometimes they are included in Middle America or then left as a subregion of their own and are organized into 30 territories including sovereign states, overseas departments, and dependencies. From 15 December 1954, to 10 October 2010, there was a country known as the Netherlands Antilles composed of five states, all of which were Dutch dependencies. From 3 January 1958, to 31 May 1962, there was also a political union called the West Indies Federation composed of ten English-speaking Caribbean territories, all of which were then British dependencies.
- Liquor Recipes
- Whiskey Recipes
- Corn Recipes
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.